Raw Chocolate Mousse Cake & Almond Cream

I attended a work shop at Yandina Community Gardens yesterday and this was one of the stand-out dishes that Linda made.

More recipes can be found HERE.

Raw Chocolate Mousse Cake


Cake Crust:

2 cups raw almonds (or any nuts of choice)

2 cups dates

1 teaspoon cinnamon

3 tablespoons organic coconut oil – melted

Pinch celtic sea salt


Place all ingredients in a food processor and blend until the mix looks like breadcrumbs – not too chunky – then press firmly (use the back of a spoon), into a baking-paper lined lamington tin.


Chocolate Mousse:

4 avocados – flesh removed

4 tablespoons raw cacao powder or carob powder (or use a 50/50 mix)

½ cup agave syrup – can also use honey (it will be very sweet though)

½ cup organic coconut oil – melted

½ cup water

pinch celtic sea salt



Place all ingredients into a food processor and blend until smooth. Pour onto cake crust and place in freezer to set for at least 4 hours.

Serve slightly thawed with Almond Cream.


Almond Cream: 

1 cup almond meal

1 teaspoon pure vanilla essence

1 teaspoon pure agave or maple syrup

filtered water



Place almond meal, vanilla and agave/maple syrup in blender/processor then add small amounts of water.  Blend until the mixture is required consistency.

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  • Sounds similar to the Chocolate Avocado Tart much beloved of raw foodies. It's very rich! And madly delicious.

    • This was absolutely delicious. You would never guess the avo ingredient.

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